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    Home » Recipes » Granola

    Chocolate Coconut Granola with Pecans

    Published: Aug 14, 2020 · Modified: Sep 14, 2022 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    This Chocolate Coconut Granola with Pecans is the perfect addition to your morning yogurt bowl. A delicious blend of coconut, cocoa powder, pecans, and chocolate chunks is combined with wholesome oats. The result is perfectly sweet, crunchy granola.

    A tray of chocolate coconut granola.

    I like to keep homemade granola on hand at all times as a healthy snack or easy breakfast. Making granola from scratch could not be easier. Unlike store-bought versions, there are no preservatives. This recipe is full of simple, wholesome ingredients.

    While reminiscent of German chocolate cake in flavor profile, the cocoa in this granola recipe creates an almost brownie-like taste. The chocolate pairs beautifully with the coconut flavor throughout the granola, while the pecans offer nuttiness and texture.

    Much like my Peanut Butter Granola Clusters with Chocolate Chunks and Maple Pecan Granola Clusters, this homemade chocolate coconut granola recipe is one that you will want to make again and again! Enjoy it with milk or yogurt.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Suggested Equipment
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • Related Recipes
    • 📖 Recipe

    Ingredients

    The ingredients you need for this recipe.
    • Old-Fashioned Rolled Oats
    • Sweetened Shredded Coconut
    • Pecans (chopped and crushed)
    • Unsweetened Cocoa Powder
    • Light Brown Sugar (packed)
    • Coconut Oil (melted)
    • Maple Syrup
    • Vanilla Extract
    • Semi-Sweet Chocolate Chunks

    See the recipe card for quantities.

    Instructions

    This recipe is really simple and quick to put together.

    PREHEAT - Preheat the oven to 325° F. Line a baking sheet tray with a sheet of parchment or a Silpat.  

    MIX - Combine the rolled oats, shredded coconut, pecan pieces, crushed pecans, cocoa powder, and brown sugar.

    Whisk together the liquid coconut oil, maple syrup, and vanilla extract in a small bowl. Pour the liquid ingredients over the oat mixture, and stir together until everything is incorporated. 

    The dry ingredients in a large bowl with a whisk.
    Mix the dry ingredients.
    All of the ingredients mixed together in a large bowl.
    Mix everything together.

    POUR - Pour the oat mixture onto the center of the prepared baking sheet. With your hands (and a sheet of wax paper) or a rubber spatula, press the granola down into a rectangle.

    BAKE - Bake in the oven for 15 minutes. Rotate the pan, and bake for approximately 15 more minutes. Remove from the oven and allow to cool for 10 minutes.

    Unbaked granola on a parchment-lined baking sheet.
    Spread the granola onto a parchment-lined tray.
    Baked granola with chocolate chunks on top.
    Sprinkle chocolate chunks over semi-cooled granola.

    Sprinkle with the chocolate chunks and allow the granola to cool. For quicker cooling, you can place the tray in the refrigerator for 30 minutes to an hour. 

    BREAK - Once the chocolate is set, break the granola into pieces (or clusters).

    Substitutions

    • Sweetened Coconut - unsweetened coconut
    • Pecans - almonds or walnuts
    • Maple Syrup - honey, coconut sugar, or use all light brown sugar
    • Coconut Oil - neutral-flavored oil (ex. canola) or melted butter

    Variations

    • Add dried fruit.
    • Omit the cocoa powder and use white chocolate chips instead of semi-sweet.

    Try my coconut cranberry version of this recipe.

    Suggested Equipment

    • Pyrex Prepware 4-Quart Rimmed Mixing Bowl
    • OXO Good Grips 11-Inch Balloon Whisk
    • Rubber Spatula
    • Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
    • Comfylife Parchment Paper Sheets

    Storage

    STORE - Transfer cooled granola to an airtight container or jar. Store at room temperature for up to two weeks.

    FREEZE - Transfer cooled granola to a freezer-safe container. Freeze for up to 3 months. Thaw granola completely before enjoying.

    Chocolate coconut granola on a sheet tray.

    Expert Tips

    1. Line the baking tray. To prevent sticking, line the baking tray with a parchment paper sheet or a Silpat before pouring the granola onto it.
    2. Chill the granola after adding the chocolate. For the quickest setting time, refrigerate the tray of granola.
    3. Sift the cocoa powder. Cocoa powder has the tendency to clump up. Sift it before adding it with the rest of the ingredients.

    Frequently Asked Questions

    Can I use quick-cooking oats in this recipe?

    While rolled oats are preferred, quick-cooking oats can be used in this recipe. Cooking time may vary.

    What should I serve with homemade granola?

    This granola is delicious in a bowl with milk or yogurt. Top with fresh fruit like sliced bananas or strawberries.

    How do you keep homemade granola from getting soggy?

    Make sure that the granola is completely cooled before you transfer it to an airtight container. If stored hot, the steam will become trapped in the container.

    Related Recipes

    • Chocolate Hazelnut Granola
    • 8 Easy Granola Recipes
    • Coconut Chocolate Chip Granola
    • Spiced Apple Granola with Pecans

    If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    **Post Updated 5/29/2022: Content and photos updated, and recipe quantities adjusted.

    📖 Recipe

    Chocolate coconut granola on a sheet tray.

    Chocolate Coconut Granola with Pecans

    Katelyn Theofanis
    This Chocolate Coconut Granola with Pecans is the perfect addition to your morning yogurt bowl. A delicious blend of coconut, cocoa powder, pecans, and chocolate chunks is combined with oats. The result is perfectly sweet, crunchy granola.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake Time 30 mins
    Total Time 40 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 servings
    Calories 320 kcal

    Equipment

    • Baking Sheet Trays
    • Silpat

    Ingredients
      

    • 3 cups old-fashioned rolled oats
    • 1 cup shredded sweetened coconut
    • ½ cup chopped pecans
    • ½ cup crushed pecans
    • 2 tablespoon light brown sugar packed
    • ⅓ cup cocoa powder
    • ⅓ cup liquid coconut oil
    • ⅓ cup maple syrup
    • 1 teaspoon pure vanilla extract
    • ½ cup semi-sweet chocolate chunks or chocolate chips

    Instructions
     

    • Preheat the oven to 325° F. Line a baking sheet tray with a sheet of parchment or a silpat. 
    • In a large bowl, combine the rolled oats, shredded coconut, pecan pieces, crushed pecans, cocoa powder, and brown sugar.
    • Whisk together the liquid coconut oil, maple syrup, and vanilla extract in a small bowl. Pour the liquid ingredients over the oat mixture, and stir together until everything is incorporated. 
    • Pour the oat mixture onto the center of the prepared baking sheet. With your hands (and a sheet of wax paper) or a rubber spatula, press the granola down into a rectangle.
    • Bake in the oven for 15 minutes. Rotate the pan, and bake for approximately 15 more minutes. Remove from the oven and allow to cool for 10 minutes.
    • Sprinkle with the chocolate chunks and allow the granola to cool. For quicker cooling, you can place the tray in the refrigerator for 30 minutes to an hour. 
    • Once the chocolate has set, break the granola into pieces (or clusters).

    Notes

    STORE - Transfer cooled granola to an airtight container or jar. Store at room temperature for up to two weeks.
    FREEZE - Transfer cooled granola to a freezer-safe container. Freeze for up to 3 months. Thaw granola completely before enjoying.

    Nutrition

    Calories: 320kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 7mgPotassium: 253mgFiber: 6gSugar: 11gVitamin A: 9IUVitamin C: 1mgCalcium: 38mgIron: 2mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!

    More Granola

    • Maple Pecan Granola Clusters
    • Pumpkin Spice Granola (No Pumpkin)
    • Peanut Butter Granola Clusters with Chocolate Chunks
    • Homemade Toasted Coconut Granola

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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